Eobokjaengban (North Korean-Style Beef and Vegetable Hot Pot)
A clean, mild North Korean-style hot pot called eobokjaengban. Beef shank is simmered into a clear broth, then arranged with vegetables, tofu, and egg and brought to a gentle boil at the table. Add buckwheat noodles at the end for a North Korean-style warm noodle soup — perfect for welcoming special guests.
Ingredients
Main
- Beef shank (or brisket)600g
- Bok choy4
- Baby napa cabbage6–7 leaves
- Crown daisy1 handful
- Oyster mushrooms1 handful
- Shiitake mushrooms3
- Red chili1
- Tofu1/2 block
- Eggs1–2
Broth
- Onion1
- Green onion1 stalk
- Garlic3 cloves
- Ginger1 knob
- Whole black peppercorns15–20
- Bay leaves2–3
- Water3L
- Soup soy sauce2 Tbsp
Dipping Sauce (optional)
- Soy sauce4 Tbsp
- Vinegar1 Tbsp
- Cooking wine2 Tbsp
- Chili powder1 tsp
- Mild mustard1 tsp
Directions
- 1
Soak the beef shank in cold water for 1–2 hours to draw out the blood. (Shank, brisket, or ox tongue all work.)
- 2
Parboil the drained beef in boiling water for 5 minutes to remove blood and impurities, then rinse in clean water. Put the parboiled beef, green onion, onion, garlic, ginger, peppercorns, and bay leaves in a pot, add 3L of water, and simmer for about 2 hours.
- 3
Wash all the vegetables. Cut the baby napa cabbage into thirds and lay it on the bottom of a hot pot.
- 4
Arrange the mushrooms, crown daisy, lightly pan-fried tofu, and halved boiled eggs on top.
- 5
Strain the finished broth through a cloth and set the meat aside to cool. Chill the strained broth in the fridge and skim off the solidified fat layer for an even cleaner taste.
- 6
Once cooled and firm, slice the meat thinly and arrange it neatly over the hot pot. Pour in the cooled broth seasoned with 2 Tbsp of soup soy sauce, then bring to a boil.
Tips
Keep the broth lightly seasoned rather than strong. Serve a dipping sauce on the side (4 Tbsp soy sauce, 1 Tbsp vinegar, 2 Tbsp cooking wine, 1 tsp chili powder, 1 tsp mild mustard) to adjust the seasoning to taste. After finishing the meat and vegetables, cook buckwheat noodles in the remaining broth for a North Korean-style warm noodle soup.